I do a lot of meat curing, and make all kinds of fresh sausages, so I thought I’d compile all my sausage and charcuterie recipes here to make it easy for someone to browse through all of them.
Charcuterie is a vital part of any hunter’s skill set, as you never know when your power will go out; the loss of an entire year’s worth of game when a box freezer heats up can bring tears to anyone’s eyes. But curing meat is more than an insurance policy: It transforms often sketchy cuts of meat into magical tastes and textures. It’s alchemy: salt, temperature, humidity and time.
If you are a newbie, I recommend you start with things like fresh sausages and pates or rillettes, which are basically a rougher pate. Only when you know how to do these fresh projects should you begin curing over the long term. A good place to being your curing career is by making duck or goose breast prosciutto. This project is so easy you can do it in your fridge.
You will need a curing chamber to make any sort of cured meat charcuterie. I have links below to what you will need.
- General Sausage-Making Instructions (Hosted on Simply Recipes)
- My personal favorite Charcuterie, Sausage and Salami-Making Books
Charcuterie Recipes by Type
Some of these recipes require curing, but most are fresh. Confit and rillettes keep for a long time in the fridge, so they are a bridge between fresh sausage and dry-cured meats. These are excellent recipes for beginners, and many are great ways to use “off” cuts and offal.